A crumbly white cheese with a slightly sharp taste. Produced in the Middle East and throughout the world, usually from sheep or goats milk. Feta keeps well in the refigerator covered with brine. Change water every few days.

FEHT-uh] This classic Greek cheese is traditionally made of sheep`s or goat`s milk, though today large commercial producers often make it with cow`s milk. Because it`s cured and stored in its own salty whey brine, feta is often referred to as pickled cheese. White, crumbly and rindless, feta is usually pressed into square cakes. It has a rich, tangy flavor, contains from 45 to 60 percent milk fat and can range in texture from soft to semidry. Feta makes a zesty addition to salads and many cooked dishes.

(FET-tah) - A classic Greek cheese usually made from goat's or sheep's milk. It is now also made from cow's milk. Salted and cured in a brine solution (which can be either water or whey) for a week to several months (this is why it is sometimes called a pickled cheese and has a sharp, salty taste. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. It has been and still remains a significant part of Greek diet and its name is often connected with the Greek history and tradition.

A rich tangy Greek cheese that is traditionally made from sheep's or goat's milk. Today, however, many commercial producers are using cow's milk. Feta is called a pickled cheese because it is stored in its own whey brine.

This Greek cheese traditionally made from ewe's or goat's milk is most often produced with cow's milk for today's marketplace. Stored in brine Feta has a salty tangy flavor and a crumbly texture. Americans know it best for its contribution to Greek Salad.